The luxury of California avocado with the crispness of these black eyed peas balances to make a perfect match with succulent New York strip. Developed by Chef Hugh Acheson, chef/owner of three Georgia won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9, 10, 11, and 12. This recipe is a great example and was developed for serving in the Commission’s booth at PMA Fresh Summit 2015 in Atlanta, GA.
New York Strip Steak with Crisp Black Eyed Peas, Kale, California Avocado and Preserved Lemon Vinaigrette
Total Time: 30 min
Prep Time: |
Ingredients2 cups cooked black eyed peas 2 cups plus 1 Tbsp. canola oil 1/2 tsp. fine sea salt, plus extra to taste 1/2 tsp. freshly ground black pepper 2 10-ounce NY strip steaks, about 1-in. thick 2 Tbsp. unsalted butter 1 Tbsp. Dijon mustard 1 Tbsp. freshly squeezed lemon juice 3 Tbsp. olive oil 1 Tbsp. low-sodium soy sauce 1 Tbsp. minced preserved lemon 1 ripe, Fresh California Avocado, peeled, seeded and cut into ¼-in. dice 1/2 lb. tender kale leaves, finely chopped
- Rinse cooked peas under cold, running water in a colander, then drain on paper towels until the peas are dry.
- Heat 2 cups of canola oil in a saucepan that you feel comfortable deep frying in. Measuring the temperature with a deep fry thermometer, heat the oil to 375°degrees. Then fry the black eyed peas in 2 batches, for about 3 minutes per batch. The peas should be crisp when they are done. Remove them to a waiting fresh batch of paper towels. As they are cooling season to taste with sea salt and black pepper.
- Season the steaks with half of the salt and all of the pepper. Place a cast-iron pan over medium-high heat, add 1 Tbsp. of canola oil to the pan, and when the first wisps of smoke ripple off the oil add the steaks. Sear the steaks for 3 minutes, then turn them and cook for 2 minutes. Reduce the heat to medium, add 1 Tbsp. of unsalted butter, and baste the melting butter over the steaks for 2 minutes. Remove the steaks from the pan onto a cooling rack to rest for 5 minutes.
- Make a simple vinaigrette by combining the mustard, lemon juice, olive oil, soy and preserved lemon in a jar. Season with ½ tsp. of salt and then secure a lid on the jar. Shake vigorously.
- Place avocado in a bowl with the kale. Add half of the vinaigrette to the bowl and toss well.
- Slice the rested steaks very thinly against the grain. Arrange the steak and salad decoratively on dinner plates. Sprinkle with black eyed peas and dress with additional vinaigrette or pass on the side.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados